RECIPE: SPICY, SWEET AND SOUR SQUID WITH TOFU

I love tofu but none of my kids will eat it and I know that Mr G only eats it to please me. Not that I mind as there is more for me to eat! But the fact does influence my cooking. However, I was quite surprised when I made this dish and my kids actually attempted to eat and even came back for seconds. I must have done something right! And the best thing is, it was something I whipped up in my head. I was going to make a sambal but as it would have been too hot for the kids and I could not be bothered cooking another dish for them, I came up with this idea.


This is what I did.

Ingredients


Veg oil
1 kg medium squid – cleaned and cut into rings
8 shallots
4 cloves garlic
Small handful of dried chillies – deseeded, soaked in hot water and ground to a paste with 1/2 cup of water. If you live in Malaysia/Singapore, use 2 to 3 tbsp Chilli Boh
3 to 5 tbsp Yeos chilli sauce
5 tbsp tomato sauce
3 dried tamarind pieces
1 tsp sugar
Salt to taste
1 tomato – cut into 6 to 8 wedges
1 onion - sliced
1 packet ready fried tofu triangles – available from most Oriental Grocers

Method

Pound the shallots and garlic. Heat sufficient oil in a pot and fry the ground ingredients until golden. Add in the ground chillies, mix well and add ½ to 1 cup of water. Bring to the boil. Cook for 2 mins.

Next, add in the chilli and tomato sauce, followed by the tamarind. Mix well and add 1 cup of water. Season with sugar and salt. Bring to the boil again and add in the squid.

Cook for 2 to 3 mins. Add more water during the halfway mark if you want extra gravy. Don’t add in the water when you put in the squid as the squid is likely to release some liquid. It could make your dish too runny.

Just before lifting, add in the tofu, tomatoes and onions and cook until the tofu is heated through. Lift and serve with rice and stir fried vegetables of your choice.

Tip: If you want a thicker sauce, thicken with I tsp cornflour mixed with 1/4 cup water and add at the last cooking stage.